Catfish Courtbouillon




  • 2 lbs of catfish fillet, cut into 2 inch chunks
  • Salt and cayenne pepper to taste
  • 4 cloves garlic, minced
  • ¼ cup roux
  • 1 large onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 cup whole tomatoes, chopped
  • ¼ cup tomato sauce
  • 1 bay leaf
  • ½ tsp sugar
  • 1 ½ quarts water  
  • ½ lemon, sliced thin
  • 4 Tbsp green onions, chopped
  • 2 Tbsp parsley flakes 


Season catfish with salt, cayenne pepper and garlic. Let sit in refrigerator until ready to use. In a heavy bottomed pot, heat the roux until it melts. Remove from heat and add onions and celery. Stir mixture well and return the pot to the fire. Cook for about 8 to 10 minutes on medium heat. Add tomatoes, sauce, bay leaf, sugar, and water and stir until well mixed and roux dissolved. When the sauce comes to a boil, reduce heat and simmer for 45 minutes to 1 hour. Add catfish and lemons and bring back to a simmer for 15 minutes. You do not want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire. Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice.

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